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Creamy Roasted Butternut Squash Soup with Crispy Sage

creamy roasted butternut squash soup - featured image
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A comforting and sophisticated soup featuring roasted butternut squash, coconut milk for creaminess, and topped with crispy fried sage leaves. It is naturally gluten-free and dairy-free.

Ingredients

Scale
  • 1 large butternut squash (3–4 lbs), peeled and cubed
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tablespoons unsalted butter
  • 1/2 cup fresh sage leaves, divided
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt (plus more to taste)
  • Black pepper to taste
  • Pinch of red pepper flakes (optional)
  • 2 tablespoons extra virgin olive oil (for frying sage)

Instructions

  1. Preheat oven to 400°F (200°C). Place squash cubes on a baking sheet, drizzle with 1 tablespoon olive oil, salt, and pepper, and toss to coat.
  2. Roast squash for 30-40 minutes until tender and caramelized. Optionally add chopped onion to the tray for the last 10 minutes.
  3. While squash roasts, melt butter in a Dutch oven over medium heat. Sauté remaining onion until translucent, then add garlic and cook for 1 minute.
  4. Add roasted squash and onions to the pot. Pour in vegetable broth, nutmeg, cumin, and half of the chopped sage. Bring to a boil, then reduce heat and simmer covered for 10 minutes.
  5. Remove from heat and blend until smooth using an immersion blender or countertop blender.
  6. Stir in coconut milk and heat gently for 2-3 minutes. Do not boil. Adjust seasoning with salt and pepper.
  7. In a small skillet, heat olive oil over medium heat. Fry whole sage leaves for 30-60 seconds per side until crisp. Drain on paper towels.
  8. Ladle soup into bowls, top with crispy sage, and serve immediately.

Notes

Roasting the squash concentrates flavor compared to boiling. If the soup is too thick, add more broth. If too thin, simmer uncovered. For a vegan version, substitute butter with olive oil. Fresh sage is preferred over dried for the topping.

Nutrition

Keywords: butternut squash soup, creamy soup, crispy sage, vegetarian, gluten-free, dairy-free, autumn recipes, comfort food, roasted vegetables

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